Creamy Matcha Granola Cheesecake Truffles

Ingredients

• Matcha & Sesame Base
• 1 cup of toasted sesame seeds
• 1/2 cup of rolled oats
• 3 tablespoons of honey
• 2 tablespoons of matcha powder
• 4 tablespoons of melted butter
• Granola & Maple Filling
• 16oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granola
• 1/2 cup of maple syrup
• 1/2 cup of sugar
• 1 tsp of vanilla extract
• 2 eggs
• Cheesecake Truffle Topping
• 8oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of white chocolate chips
• 1 tsp of vanilla extract
• 1 tbsp of vegetable shortening

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, pulse together the toasted sesame seeds and rolled oats. Add honey, matcha powder, and melted butter, then pulse again until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 15 minutes, then set aside to cool.
4. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granola, maple syrup, sugar, and vanilla extract, then mix until well-combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour the mixture over the cooled crust and bake for 35-40 minutes, until the edges are set and the center still jiggles slightly.
7. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
8. To make the cheesecake truffle topping, melt the white chocolate chips and vegetable shortening in the microwave, stirring every 30 seconds until smooth.
9. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth, then add the melted white chocolate and vanilla extract, mixing until well incorporated.
10. Scoop the mixture into small balls, then place them on a parchment-lined baking sheet.
11. Freeze the truffles for 15-20 minutes, until firm.
12. Remove the cheesecake from the springform pan and cut into small squares.
13. Top each square with a cheesecake truffle and serve immediately. Enjoy!